Effect of sprouting on the quality of brown mustard

In Canada, sprouting is one of the damage factors specified in the official mustard seed grading guide.  A mustard seed is considered sprouted when the seed coat is ruptured presenting either a bulging sprout or only some swelling.  To be graded No. 1 Canada, a mustard sample cannot contain more than 1.5% of damage seeds.  Sprouted seeds are usually the result of high moisture at harvest, which was not the case for the sprouting damages observed in Canadian brown mustard over the last 3 years.  The brown mustard sprouting was the result a hormonal imbalance during the seed development due to high temperatures and the drought that has affected the Canadian mustard growing areas over the last 3 years.  The quality analysis of sprouted brown mustard seeds showed that spouted seeds had lower oil and total glucosinolates contents associated with higher protein contents than non sprouted brown mustard seeds.